Ingredients
Units Scale
- 1 cup arugula
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 3 Tbsp pine nuts, toasted
- 1 clove garlic
- 2 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- 2 or 3 zucchini
Instructions
- Combine the arugula, basil, mint, pine nuts, garlic, lemon zest, and lemon juice in a blender or food processor. Season with salt and pepper. Pulse a few times to roughly chop ingredients. Add the oil while the blender is running and blend until smooth. Pour into a large bowl.
- Trim the ends from the zucchini. Slice lengthwise into thin ribbons using a mandolin or Y-peeler. Add ribbons to the bowl containing the dressing mixture and toss to combine. Garnish with additional pine nuts, if desired.